Pumpkin Spice Cookies

Putting together holiday cookie trays will be a snap, when you make these  pumpkin spice cookies ahead of time and freeze.in-style-1
I’m a fan of repurposing. It’s economical, efficient, and reduces waste. Oh the pleasure of seeing used or ‘old items’ take on a second life!  Here’s what I’ve recently recycled.

Item number 1: My Grandma Tillie’s china takes on a starring role on my tabletop… img_5205I love the whimsical pattern, and the touch of black ties in with my decor, don’t you agree?

Item number 2: A vintage console table gets moved to the second floor and transformed into a peaceful vignette. It’s as quiet as it appears and this work space is without distractions! (I’m planning on writing my Chirstmas cards here and hopefully img_5203 finding some blogging inspiration in the coming year!)

Item number 3: My favorite pumpkin bread recipe is recreated into a recipe for soft pumpkin cookies,  perfect for holiday party trays and for this month’s Recipe Redux theme: favorite baked holiday desserts. img_5196

These  pillow like cookies are not only delicious, they’re nutritious  providing the goodness of  pumpkin (hello beta carotene), healthy fat and only 145 calories per cookie (more nutritional details posted below).  I especially like that these  can be made ahead of time and frozen #preparefortheavalanche.

What your favorite baked holiday desserts?  Have you repurposed anything you’re excited to share?  

Remember to visit the links at the bottom of this post to see what desserts my colleagues are baking for the holidays! Have a Happy and Safe Thanksgiving!

img_5179Nutritional Profile (One cookie) : 145 calories, 21 grams carbohydrate, 2 grams protein, 5 grams fat, 1 gream fiber, 10 mg cholesterol, 120 mg sodium, 25 % the DV for vitamin A (base on a 2000 calorie diet).

Pumpkin Spice Cookies

by Diane Boyd

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients (4 dozen)

  • 4 cups flour, unsifted
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 16-oz. can pumpkin
  • 1 cup canola oil
  • 4 eggs

Instructions

1. Preheat oven to 350 degrees F.

2. Line 4 baking sheet with parchment paper.

3. Mix dry ingredients thoroughly in a large bowl.

4. Beat pumpkin, oil, and eggs together. Add to dry ingredients. Stir until dry ingredients are just moistened.

5. Drop batter by rounded tablespoons onto parchment lined baking sheets.

6. Bake about 10 – 15 minutes or until edges are from. Cool on baking sheets for 2 minutes and then remove to wire racks to cool completely.

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Eggnog Smoothie Bowl: #SafeNog

It’s beginning to taste a lot like Christmas! Eggnog Smoothie Bowl, #safenog via cape fear nutrition
Disclosure: I was asked to participate in  the #SafeNog  consumer campaign for Safest Choice Pasteurized Eggs. I was compensated for writing this post. Opinions are my own.

This post is for those of you committed to sticking to your fitness routine and eating right during this festive season. Last year at this time,  I showed you how I stay fit and enjoy the taste of eggnog! Because it’s become  fashionable to eat smoothies with a spoon, I’m thickening up that eggnog recovery smoothie, and  after a bout of exercise, I’m taking  advantage of the anabolic window with this …

EGGNOG SMOOTHIE BOWL

… eggnog smoothie bowl. Each serving provides me with high quality protein important to preserve lean muscle mass (and even stimulate new muscle growth), carbohydrates necessary to get ready for tomorrow’s workout, and  dose of healthy fats for cardiovascular health.  The flavor is authentic because it’s made with fresh ingredients  including roasted chestnuts and fresh, raw eggs.  Now you’re probably asking, Why would someone concerned with health and fitness eat raw eggs? Because of these…

pasteurized-eggs

 

SafeEggs Pasteurized Eggs  makes consumption of raw eggs safe by eliminating any risk of Salmonella without changing the nutrition or flavor.  As a matter of fact, I not only use these in my nog  smoothies, I use them  in all of my favorite egg dishes such as  this version of   Caesar Salad, my  Dutch Pancake , and   Spaghetti n’ Eggs with Tomato Paprika Sauce.  I also use them in my  favorite holiday baked goods, because I want peace of mind when licking the spoon! (Do you lick the spoon?)

I began using SafeEggs  because they are pasteurized, which is an all-natural, gentle warm bath pasteurization process. I continue to use them because they have a farm fresh taste. Safeeggs  come from chickens that are raised hormone free, antibiotic free and are vegetarian fed. It’s no surprise  that they have earned the Seal of Approval for exceptional flavor and culinary performance from the nation’s largest organization of professional chefs, the American Culinary Federation (ACF). By now your probably asking, where can I buy SafeEggs? Click here for  a store locator.

After your workouts, while you’re spooning this seasonal recovery smoothie, please join me and other foodies in  the Safest Choice Eggnog Campaign  by:

• Participating in online conversations between now and December 24 (using #SafeNog)  to share tips, advice, ask questions, and find recipes.

•  Entering the  Instagram photo contest using #SafeNogPhotoContest on your Instagram photos that are about holiday baking. Contest runs  from Nov 30 to Dec. 14. The winner will receive a eggnog ‘bartender’ kit and will be chosen via random drawing.

 

Eggnog Smoothie Bowl

by Diane Boyd

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients (serves 2)

  • 1/4 cup steamed and peeled chestnuts (about 12-14)
  • 1 cup skim milk
  • 1 cup vanilla nonfat vanilla yogurt
  • 1 SafeEgg Pasteurized Egg
  • pinch of sea salt
  • 1/2 teaspoon cinnamon + more for topping
  • 2 crushed ginger snaps

Instructions

to prepare chestnuts

1. Preheat oven to 450 degrees F

2. Using a knife, score shell of chestnut around 2/3 of the perimeter of the nut.

3. Arrange nuts in a single layer on baking sheet and bake for 15 – 20 minutes. (The outer shell of the chestnut should open like a clam.) Peel shell along inner membrane. Use immediately or store in a air tight container.

for smoothie bowl

1. Combine chestnuts, milk, yogurt , pasteurized egg, salt and cinnamon in a high powered blender and process until smooth.

2. Pour into 2 bowls. Top with crushed ginger snaps and sprinkle with additional cinnamon.

eggnog smoothie bowl Label2
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